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“There are certain people, whom certain herbs, the good digestion of disturbs. Henry the VIII divorced Catherine of Aragon because of her reckless use of tarragon.” – attributed to Ogden Nash

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Wednesday, June 30, 2010

I first tried making this traditional Italian bread salad a few years ago just because I was intrigued by what I'd read about it. The dressing is tossed with the bread cubes and soaks in, so you'll want to get a bit of one in every bite.

This is my take on a recipe from 365 Great 20-Minute Recipes by Beverly Cox. I've varied the lettuce and cheeses with good results.

Makes a great, light summer supper. Try it with a glass of white wine.

* I've also used leftover rosemary focaccia and cornbread and been very happy with the flavor
** I have successfully subbed a little pesto mixed in with the chopped tomatoes when I had too little basil (or when my plant has basil blight as it does this year, ugh).

Thursday, June 10, 2010

I came up with this in an attempt to copy a wonderful salad I had at the Lost Shepherd in Powell, Ohio. The restaurant uses prosciutto, but I love the rosmarino ham found at Giant Eagle and The Andersons. It has a delightful rosemary flavor and isn't as salty or chewy as the thicker prosciutto the restaurant uses. While it makes great sandwiches, I especially like it with this combination. It can be a side salad, but my husband and I eat it as a light entree. It goes together quickly.

The restaurant dresses the salad with a red wine vinaigrette. I do like homemade dressings, but so far I've used commercial garlic ranch or vidalia vinaigrette (Sam's Club sells a good one). A Parmesan dressing would be nice, too.